Collard Green Coleslaw

Collard Green Coleslaw

By Dawn Thalheimer

So I’m working this month with another unfamiliar (to me!) ingredient – collard greens. In the same family as cabbage and broccoli and similar to kale, collards are a good source of vitamin C and soluble fiber and contain many nutrients with anticancer properties.

Enjoy this coleslaw with some bbq-ed salmon and you’ll have a delicious, nutritious, low-cal meal to enjoy in the spring sunshine!

PS – if you’re having trouble finding collards they do sell them at Choices or you can substitute kale :)  


  • 2 cups thinly sliced collard greens (stems removed)Collard Green Coleslaw
  • 2 cups grated or thinly sliced cabbage
  • 2 cups diced broccoli
  • 2 grated carrots
  • 2 diced scallions
  • ¼ cup sunflower seeds,
  • 1 cup grapes (sliced in half)


(Inspired by

  • 1/3 cup almond milk
  • 1 tbsp peanut butter
  • 1 tbsp molasses
  • 1 tsp ground chia
  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • 3 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 2 tbsp minced ginger
  • 2 cloves minced garlic


  1. Combine all veggies in a large bowl
  2. Warm the almond milk in a small saucepan
  3. Add the molasses and peanut butter and chia and stir to combine. Cook for about a minute then remove from the stove
  4. Combine the remainder of the dressing ingredients in a small bowl then add the molasses mixture
  5. Pour the dressing over the salad and toss.  Refrigerate for at least an hour.
  6. Top with some grilled or bbq-ed salmon and enjoy!

Makes 4 servings. 

Nutrition -  Per serving: Calories: 205, Protein: 4.9, Carbs: 21.2g, Fibre: 5.2g, Sugar: 10.5, Fat 12.9g





Share this page